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Pecan Apple Crisp
in Diana's Recipe Book
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You can use any kind of nuts in the topping of this crisp, although pecans go so nicely with apples. Walnuts or sliced almonds would also be good choices.
6 large firm baking apples (such as McIntosh, Granny Smiths, Fujis, or Jonagold), peeled, cored, quartered and sliced 1/2 inch thick
Juice of 1/2 lemon
1/2 cup all-purpose flour
1/4 cup brown sugar
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon
Dash of ground nutmeg
1 cups pecans, toasted and coarsely chopped
4 ounces (1 stick/1/2 cup) unsalted butter, cut into pieces
Whipped cream (with a little bit of vanilla-sugar mixed in) OR Vanilla ice cream
Preheat oven to 350 degrees F (180 C). Butter a deep 2-quart (or a 9 x 13-inch baking dish) oval or rectangular baking dish.
Place the sliced apples in a large mixing bowl. Stir in the lemon juice. Toss well.
Blend flour, both sugars, cinnamon, and a dash of nutmeg in a food processor until combined well. Add butter and blend until mixture forms large clumps. Transfer to a bowl and work in pecans with your fingertips.
Pour sliced apples into prepared baking dish.
Spread the topping mixture over apples. Bake for 30 minutes, or until apples are tender and the topping is browned. Serve warm with whipped cream or ice cream.
Makes 6-8 servings.
|Date: June 13, 2003|